5-6 large sweet onions, halved and sliced thin with the grain
10-12 medium yellow squash, sliced into half moons
1/2 teaspoon black pepper
3 teaspoons salt
Directions
In a 4 quart Dutch oven or 12 inch cast iron pan, melt the bacon fat and add the squash, onions, salt and pepper. Let this cook down over medium heat for about 10 minutes. The squash will release a whole lot of liquid and things will begin to shrink.
Once it’s reduced by about half, lower the heat slightly and start stirring every few minutes. You are looking for a little caramelization on the bottom of the pan, so it’s okay if the vegetables start to stick a bit.
Using a wooden spoon, scrape it all up and stir it in. The mix will continue to shrink and develop color and flavor over a period of about an hour.
Lower your heat after 45 minutes and take the last bit very slow. It’s done when it’s reduced to about 5 cups. It will be a chestnut color, full-flavored and fragrant.
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